a little of each

A family's cookbook

Lemon Cake Top Pudding June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:29 pm
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From an old magazine clipping in Nana’s tin recipe box.

 

Ingredients

3 Tbl butter

1 cup sugar

4 eggs, separated (both yolks and whites are used)

3 Tbl flour

1/3 cup fresh lemon juice

2 tsp grated lemon zest

¼ tsp salt

1 cup milk

1/3 cup toasted, slivered almonds

 

Directions

Cream butter and add sugar gradually, beating until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, zest, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff; fold into mixture. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325 degrees) for 40 minutes. Lower temperature to 350 degrees and bake until brown, about 10 minutes. Sprinkle with remaining almonds and serve either warm or chilled.

 

Fruit Pizza

Filed under: Desserts — alittlemoreofeach @ 2:27 pm
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Crust:

1 cup flour

1/3 cup confectioners sugar

½ cup butter

 

Mix all ingredients together and press into a pizza pan. Bake at 350 degrees for 10 minutes or until lightly browned around the edge. Let cool.

 

Spread:

Cream together 8 oz. cream cheese and two tsp. sugar, then spread over the cooled crust. Top with sliced fruits: strawberries, bananas, blueberries, Kiwi fruit, raspberries, etc.

 

Glaze:

1 cup pineapple juice

1/3 cup sugar

2 tsp. cornstarch

 

Mix the glaze ingredients together in a saucepan; beat until thickened. Spread glaze over the fruit and refrigerate for one hour.

 

Aunt Kitty’s Frozen Cream Cheese Fruit Salad

Filed under: Desserts — alittlemoreofeach @ 2:26 pm
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Ingredients

1 cup crushed pineapple, drained

¼ cup powdered sugar

8 oz cream cheese

½ cup mayonnaise

1 cup whipping cream, whipped

1 dozen maraschino cherries, cut up

1 small can fruit cocktail

 

Directions

Mix pineapple and sugar together. In a separate bowl, combine cream cheese and mayonnaise. Add the fruit cocktail to the pineapple mixture. Fold in the cream cheese mixture. Fold in the whipped cream. Add cut up cherries and pour into a freezing tray and let set. Serve on lettuce leaves.

 

Heavenly Pie

Filed under: Desserts — alittlemoreofeach @ 2:24 pm
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Ingredients

1 cup sugar

¼ tsp. cream of tartar

4 eggs, separated (both yolks and whites are used)

 

Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.

 

Filling:

½ cup sugar

3 Tbl lemon juice

1 Tbl lemon zest

pinch of salt

1 pint or ½ pint cream (Nana wasn’t sure which)

 

Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.

 

Heavenly Rice

Filed under: Desserts — alittlemoreofeach @ 2:23 pm
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Ingredients

1 cup cooked rice

¾ cup sugar

12 full-size marshmallows

1 cup crushed pineapple

½ pint whipped cream

 

Directions

Add sugar and marshmallows while rice is hot. Let cool. Add pineapple and fold in whipped cream. Refrigerate.

 

Cool Lemon Soufflé

Filed under: Desserts — alittlemoreofeach @ 2:22 pm
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Ingredients

1 Tbl grated lemon rind

2/3 cup lemon juice

2 envelopes unflavored gelatin

½ cup water

6 eggs

1 ½ cups sugar

2 cups heavy cream

 

Directions

In a saucepan sprinkle the gelatin over the water. Let stand for 10 minutes, then place over very low heat until gelatin dissolves. Remove from heat and cool. Combine eggs and sugar in a large bowl. Beat with electric mixer at high speed until they are very thick and light (about seven to eight minutes). While eggs and sugar are beating, whip 1 ½ cups of cream in a small bowl. Refrigerate. Combine lemon rind and juice with cooled gelatin; pour into the egg-sugar mixture and continue beating until well blended. Remove bowl from mixer. Chill briefly (approx. five minutes) either in the refrigerator or by placing the bowl in a larger bowl filled with ice water. Stir mixture frequently, just until it’s thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Chill for at least three hours or until set. Beat the remaining cream and use for topping.

 

Spanish Cream

Filed under: Desserts — alittlemoreofeach @ 2:20 pm
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photo 3

From a 1966 Woman’s Day cookbook. Serves six.

Nana Hazel made this for Robin when she had her tonsils out. Its silky texture was perfect for a tender throat.

photo 2

Ingredients
4 egg yolks
½ cup sugar
2 cups hot milk
1 envelope unflavored gelatin
¼ cup cold water
4 egg whites
½ tsp vanilla extract

Directions

Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Gradually stir in hot milk. Stir over low heat, stirring constantly, until mixture coats a spoon. Soak gelatin in cold water. Let stand for 5 minutes. Add gelatin to hot custard mixture. Stir over ice until mixture is slightly thickened. Beat egg whites until stiff and fold into custard mixture. Add flavoring. Pour into a 1-quart mold. Chill until firm, a minimum of three hours. Unmold by dipping mild into lukewarm water for a few seconds. Serve plain or with whipped cream, fresh or cooked fruit or berries.

photo 1

 

Grandma Willis’s Kiss Pudding

Filed under: Desserts — alittlemoreofeach @ 2:19 pm
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Ingredients

2 cups milk

3 eggs, separated

1 Tbl cornstarch

½ cup sugar

pinch of salt

1 tsp vanilla

1 square melted baking chocolate*

2/3 cup confectioners sugar

 

Directions

Heat the milk in a double boiler. Dissolve the cornstarch in a little bit of milk and add to slightly beaten egg yolks and salt. Add the egg mixture to the hot milk and stir until thickened. Let cool and add vanilla. Beat the egg whites until stiff. Add the melted chocolate and confectioners sugar to the egg whites. Drop on top of dishes of custard.

 

“Three Tbl. of cocoa is the same as one square of baking chocolate and I think it works better,” Nana Hazel, written on the recipe card.

 

Quick Tapioca Pudding

Filed under: Desserts — alittlemoreofeach @ 2:17 pm
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“Okie-okie pudding” is a family favorite, served either warm or cold.

 

Ingredients

3 Tbl tapioca

1/3 cup sugar

1/8 tsp salt

1 egg, beaten

2 ¾ cups milk

¾ tsp vanilla

 

Directions

Mix all ingredients, except vanilla, in a pan; let stand five minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Stir once after 20 minutes.

 

Indian Pudding

Filed under: Desserts — alittlemoreofeach @ 2:16 pm
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Kenyon’s Grist Mill in Usquepaugh, Rhode Island, makes the corn meal Nana liked to use.

 

Ingredients

4 cups milk, scalded

¼ cup water

½ cup molasses

½ cup corn meal

1 Tbl butter

¼ tsp nutmeg

½ tsp salt

1 egg, beaten

 

Directions

Mix the water and molasses together. Then stir the mixture into the corn meal. Blend the corn meal mixture into the scalded milk. Add butter, nutmeg and salt. Cool and then add one beaten egg to the mix. Bake for 60 minutes at 325 degrees. Serve plain or with whipped cream or vanilla ice cream.